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A type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers. Broilers and fryers are chickens that weigh 3 to 4 pounds, are 7 to 12 weeks old, and as the name indicates, are best used for broiling and frying. As the chicken becomes 10 to 12 weeks old, gains more fat, and weighs 2 to 7 pounds, they are referred to as roasters since they are most suitable for roasting or cooking on rotisserie grills. The flesh of stewing chickens, which weigh up to 7 or 8 pounds and are over 10 months old, is not as tender as the meat of younger birds, so they are typically used for stewing or for commercial processing of canned chicken products.
Most chickens are commercially raised in controlled environments with commercially produced feed. Free-range chickens, which are raised in an environment that allows them to move freely and to consume organically grown feeds rather than feeds produced with chemical assistance, are becoming readily available. Free-range chickens are typically sold when they reach an age of 10 to 14 weeks and a weight of 4 to 5 pounds. In addition to free-range chickens, other varieties include the Cornish game hen or Rock Cornish hen, which is a cross between the Cornish hen and the White Rock chicken. Cornish hens are processed for consumption at an age of 1 month and typically weigh 2 to 3 pounds.
In order to produce a high-quality product, commercially raised chicken is processed using methods such as chilling the poultry immediately after slaughter in ice-water baths and using purified chilled air, which helps to retain natural juices within the chicken. It also eliminates each bird from being in contact with other birds, which may cause bacterial cross-contamination. Other methods used for providing the best possible product include the use of natural or vegetarian feeds and the elimination of antibiotics usage.
Chickens are graded with an A, B, or C designation. A Grade A chicken has the most meat and is the best choice overall while grade B is slightly less meaty and grade C is most often sold to commercial processors. Chickens can be served in a variety of dishes from appetizers to salads, soups, stews, and main dishes. The eggs of the chicken are the most common type of egg used in cooking.
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Whole fresh roaster | 
Cornish game hen | | 
Free Range Chicken | 
Chicken Breast | | 
Ground Chicken |
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USDA Nutrition Facts |
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| Serving Size 1 wing wing with skin |
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| Calories 351 |
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| Protein 21g |
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| Total Fat 24g |
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| Total Carbohydrates 12g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 223mg |
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| Sodium 765mg |
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| Cholesterol 107mg |
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| Serving Size 1 thigh thigh with skin |
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| Calories 314 |
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| Protein 17g |
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| Total Fat 22g |
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| Total Carbohydrates 10g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 225mg |
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| Sodium 682mg |
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| Cholesterol 91mg |
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| Serving Size 1 drumstick drumstick with skin |
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| Calories 285 |
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| Protein 21g |
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| Total Fat 18g |
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| Total Carbohydrates 8g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 237mg |
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| Sodium 632mg |
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| Cholesterol 109mg |
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Chicken term - Related Content |
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| View our collection of free chicken recipes including oven baked chicken and chicken breast recipes. |
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| A soup made to be similar to the popular Italian food dish known as Chicken Alfredo or fettuccine Alfredo. This soup is made from a base of milk or cream combined with chicken ... |
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| Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S. or Mexican kitchens. Typical ingredients used to make a Chicken Cheese ... |
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| A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup. Ingredients used to make this soup will ... |
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| A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken ... |
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| Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored. Cooked in a chicken ... |
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Chicken cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing chicken, use the chart below as a ... |
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It is sometimes difficult to know just how much chicken to buy to have the proper amount for a particular recipe or to serve to a specific number of people. Some of the ... |
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Looking at and feeling the chicken can give you information that the label will not provide. When shopping for a whole fresh chicken that you are planning on roasting ... |
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Reading the label will inform you as to the type of chicken, the parts contained in the package, the total weight, a description, how fresh it is, and nutritional ... |
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| An easy to prepare chicken salad recipe that features a delicious combination of pecans, celery, and craisins that taste so good when blended with the wonderful apple mustard flavor of the dressing. |
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| An easy, elegant appetizer. |
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| Anyone who likes curry seasoning will love this irresistible chicken curry loaded with a combination of sweet and savory ingredients. Serve it on a bed of rice, and top it with a variety of condiments if desired. |
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| When it comes to chicken recipes, this one ranks near the top. Flaky phyllo dough rollups are stuffed with a mixture of chopped chicken, onions, spinach, and cheeses and baked until golden brown. These chicken strudels make an excellent brunch or supper entrée. |
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| Flavorful and easy to prepare, this light and healthy chicken recipe is a great idea for anyone who wants a tasty meal that is reasonably low in calories and saturated fat. |
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| Whether you're making chicken marsala or a fried chicken recipe, RecipeTips.com's easy-to-follow video demonstration, 'Cutting up a Chicken,' will show you the money-saving way to accomplish this task for all of your favorite chicken recipes. |
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